Dairy free Vegetarian olive pizza topping recipe
2 tsp. olive oil
3/4 of a large onion, minced
2 cups crimini mushrooms, cleaned and chopped
freshly ground black pepper
2 tbsp. olives (kalamata and/or black olives)
1/8 cup Sundried tomato dairy-free olive topping (Trader Joe’s bruschetta topping) or homemade dairy-free sundried tomato pesto
1/4 large bunch of chard, thick spines removed with leaf cut into thin strips
2 tbsp. or more marinara sauce (enough to add moisture)
pine nuts for garnish
Heat olive oil in nonstick or cast iron pan on medium and add minced onion. Sautee until it starts to turn translucent and add chopped mushrooms. Season with pepper. As mushrooms soften, add olives and olive/ sundried tomato topping. Season to taste. Add your chard and saute for a few more minutes. Add marinara sauce as needed.
Use as topping on pizza, adding pine nuts as garnish andbakingforat least 10 minutes. Can also top pasta or be used as calzone filling.